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Abstract:

A significant portion of residential fires stem from
kitchen cooking fires. Previous study has determined
that strong indicators of impending ignition for several
foods cooked on range surfaces are temperatures, smoke
particulates, and hydrocarbon gases. The purpose of
this experimental investigation was to determine the
physical feasibility of utilizing one or more of these
common characteristics of the pre-ignition environment
as input to sensors in a pre-fire detection device.

The National Institute of Standards and Technology (NIST) is an agency of the U.S. Commerce Department.